The Call for More Diverse Meal Options on Campus

Mia Mastrolonardo | Contributing Writer

A student moves from her hometown in India to Dayton, OH, with dreams of a college education. She arrives on campus, excited but deeply missing home. Being thousands of miles away from her family and friends, she longs for the comforts of familiar meals.

In search of her favorite dish, she Googles “Indian cuisine on campus” and, to her surprise, one result stands out: Indian Butter Chicken at Passports. She rolls her eyes, disappointed. She’s a vegetarian. The glow from her phone dims as her thoughts turn dark, much like the empty room around her.

As the University of Dayton’s student demographic becomes increasingly diverse, the incorporation of culturally influenced meals is vital. These meals offer American students a chance to learn about other cultures while providing international students with a taste of home. By adding diverse nutritional options, Dayton can offer healthy meal choices while embracing different cultures.

Sophomores Molly Moore and Jillian Velto were interviewed about their experiences with the school’s dining options. When asked about food that reflects international cultures, Moore hesitates, saying, “I don’t know. There’s something in VWK, I think it’s called Passports. They have Mongo Grill and a taco station, but that’s all I can think of.” Velto, after reflecting, adds, “Spice has Asian noodle bowls.” Both agree that culturally diverse food options on campus are limited.

The sophomores were also asked about their favorite dining venues and the international options available. They both rated Toss, ABP, and FlyBy as their go-to spots, but neither could recall any culturally influenced food offerings.

Joan Bauman, a member of UD’s dining administration, spoke about the cultural balance and nutritional value of the food provided on campus. Bauman was surprised to learn that Moore and Velto couldn’t name any cultural foods from their favorite dining spots. She mentioned that Passports offers a Southwest Bar, Indian Butter Chicken, and sushi, and she highlighted UD’s plans to incorporate more Middle Eastern and Indian cuisine this academic year.

In addition to Passports, Bauman mentioned Marycrest’s Near and Far bar, which features a rotating menu of dishes inspired by India, Asia, Mexico, and Italy. She also pointed out that the Chef’s Table in VWK offers a rotating menu that may include culturally diverse dishes, although it’s on a five-week cycle.

Moore and Velto were also asked about the nutritional value of UD meals, guided by the U.S. Department of Agriculture’s MyPlate model, which includes fruits, vegetables, grains, protein, and dairy. Moore replied, “At Toss, you can get a salad with fruit, vegetables, and chicken for protein. Then you can get a pizza on the side for grain and dairy.” Velto echoed similar sentiments, but both students struggled to identify healthy, balanced meals from other dining options.

Of UD’s 14 dining venues, 10 serve sandwiches, and three are focused on coffee or smoothies. When asked for their thoughts, Moore remarked, “That’s so unhealthy.” Velto added, “It’s hard to find options, especially if you’re a picky eater. They should mix it up.”

In response, Bauman disagreed with the perception of unhealthy sandwiches, stating that students can make their sandwiches as healthy as they choose by adding as many veggie toppings as desired. She also encouraged students to use the NetNutrition tool, which allows students to see the nutritional content of their meals. Bauman explained that QR codes on digital menu screens at various dining venues give easy access to this tool.

Stewart, a student worker at Brown St. Bistro, emphasized the venue’s commitment to fresh ingredients and balanced meals. She noted that Bistro provides customizable sandwiches, salads, and wraps with ample vegetable options, as well as healthy snacks like protein bars and fruit cups.

Bauman further elaborated on UD’s commitment to dietary accommodations. She explained that students with allergies or dietary restrictions should meet with the campus dietitian, who can help them find suitable meal options and even request specific items to be included in the dining offerings.

The University of Dayton’s dining services mission is to support a variety of lifestyle choices and dietary restrictions, offering vegetarian, vegan, lactose-free, gluten-free, and halal options across campus. Bauman mentioned that UD’s dining services are receptive to feedback and encourage students to complete surveys to voice their opinions on the dining experience.

In conclusion, the exploration of UD’s dining venues has revealed valuable insights into the health and cultural diversity of meals on campus. As students become more aware of these options, they are encouraged to make healthier choices and expand their culinary horizons.

For more information about the health attributes of UD’s dining venues and to explore culturally diverse meal options, visit: UD Dining Services.